Paneer Biryani
December 23, 2020PANEER BIRYANI
Briyani this one word is enough to make someone's mouth water and feel hungry. Biryani is one of the unique foods with lots of flavors, and lots of varieties as well, Paneer Biryani is one of my personal favorites, I guess no one can say no to a tasty aromatic biryani, right. Every Indian family has a unique way of preparing it with their secret ingredient which makes the Biryani perfect for their family. In that way, I gonna share my special recipe which I come up with after a lot of research and a lot of trials.
As I always say, I and my husband are big foodies and we have our special place for this Paneer Briyani in our area, other than that place we won't order for a Briyani anywhere else. This is the closest recipe that I am able to replicate the exact taste of the restaurant. Because that is what I usually do after tasting something at a restaurant. In general, our policy about food is to try something new, decode the recipe and make it at home with the necessary corrections that are perfect for our taste buds.
Why because, whenever we eat at a restaurant when we discuss the food our feeling was mutual that something is missing like salt might be a bit high or it would be great if the oil was a bit lesser or something else was not perfect and I accept that satisfying everyone's taste is not possible even when the customer is too specific about the taste, like us😉😀. Since I love cooking we decided to make it at home to make the food we love the most perfect for us.
Even this particular recipe is also a reflection of such a trial. I hope you guys also love this recipe as much we do. I guess I talked too much about me and my food love a lot and I know you are not here to know this. Oh, and more detail before the recipe, that this recipe got some excellent reviews from our friends when I served them. Now that also has been said, without any delay let's check out the recipe starts with ingredients.
INGREDIENTS:
1. Paneer -11/2cup.
2. Basmati Rice -3cups.
3. Onion -2nos.
4. Tomato -4nos.
5. Curd -1/2cup.
6. Besan -2tbsp.
7. Salt -as per taste.
8. Turmeric -1tsp.
9. Chili Powder -1tbsp.
10. Coriander Powder -1/2tsp.
11. Kasturi Methi -1tsp.
12. Briyani/ Garam Masala -1tbsp.
13. Fresh Mint -1/2 bunch.
14. Coriander -1/2 a bunch.
15. Lemon -1no.
16. Ghee -1tbsp.
17. Whole Garam Masala -each one.
18. Ginger garlic paste -11/2tbsp.
19. Green Chili -1 or 2.
METHOD:
1. To begin with make medium-sized cubes of Paneer.
2. In a bowl add some curd, salt, turmeric, chili powder, Garam masala, besan, a bit of lemon juice, and, Kasturi methi and mix them all together nicely and then coat the paneer cubes in this mix.
3. Now, in a wide pan add some oil and a spoon of ghee. When it is warm add a few cardamoms, a clove, cinnamon stick, Star anise, and, a few jeera and roast them on a medium flame till it turns aromatic.
4. Then add finely sliced onion and saute until onions are golden in color.
5. Once the onions changed golden then add ginger garlic paste and saute for a couple of minutes.
6. Now add finely chopped tomatoes and cook them with some salt and keep sauteing till it turns messy and mixed well with all other ingredients. Meanwhile, wash and soak basmati in warm water for at least for 20minutes.
7. Once the oil starts to separate it's time to add the dry ingredients like turmeric, chili powder, coriander powder, Briyani / Garam masala, and, some salt.
8. Then add whole are finely chopped mint and fresh coriander leaves and mix them well.
9. Now to the rice cooker add a spoon of oil and spread the prepared masala evenly.
10. Next arrange the marinated paneer on top of the masala.
11. Then add soaked basmati rice and on top of that add rest of the marinated masala and pour water.
12. In general to cook soaked basmati in the rice cooker I use water to rice ratio of 1.5:1. It works just great for me all the time.
13. After adding rice pour water and close the cooker and let it boil.
14. Once the rice starts to cook add finely chopped fresh mint and coriander and a juice of half a lemon.
15. And just wait until it cooked completely while your taste buds are completely tempted by the fantastic aroma of briyani.
16. Now it's time for my briyani to be served with some onion raita and salna.
METHOD WITH PICTURE:
1. To begin with make medium-sized cubes of Paneer. In a bowl add some curd, salt, turmeric, chili powder, Garam masala, besan, a bit of lemon juice, and, Kasturi methi and mix them all together nicely and then coat the paneer cubes in this mix.
3. Now, in a wide pan add some oil and a spoon of ghee. When it is warm add a few cardamoms, a clove, cinnamon stick, Star anise, and, a few jeera and roast them on a medium flame till it turns aromatic.
4. Then add finely sliced onion and a slit green chili and saute until onions are golden in color.
5. Once the onions changed golden then add ginger garlic paste and saute for a couple of minutes.
6. Now add finely chopped tomatoes and cook them with some salt and keep sauteing till it turns messy and mixed well with all other ingredients. Meanwhile, wash and soak basmati in warm water for at least for 20minutes.
7. Once the oil starts to separate it's time to add the dry ingredients like turmeric, chili powder, coriander powder, Briyani / Garam masala, and, some salt.
8. Then add whole are finely chopped mint and fresh coriander leaves and mix them well.
9. Now to the rice cooker add a spoon of oil and spread the prepared masala evenly.
10. Next arrange the marinated paneer on top of the masala.
11. Then add soaked basmati rice and on top of that add rest of the marinated masala and pour water.
12. In general to cook soaked basmati in the rice cooker I use water to rice ratio of 1.5:1. It works just great for me all the time. And prefer to boil the water along with enough salt for briyani in the pan to make the cooking faster.
13. After adding rice pour water and close the cooker and let it boil.
14. Once the rice starts to cook add finely chopped fresh mint and coriander and a juice of half a lemon.
15. And just wait until it cooked completely while your taste buds are completely tempted by the fantastic aroma of briyani. Once it's done grease it with some ghee and just let it settle a bit.
16. Now it's time for my briyani to be served with some onion raita and salna.
NOTE:
1. To help Paneer to observe all the flavors better before marinating Paneer just make sure it is not too cool.
2. I used the Rice cooker here since I like it and find it easy. But still, if you don't have one or make it different you can do and follow the same in a wide cooker or a heavy bottom pan and you can cook it by just closing with a heavy lid.
Hope everyone of you is feeling mouth-watering after seeing all the pictures and reading all about it. And I am really expecting to get back from you guys like what's your thoughts and suggestion in the comments. And as always, "Stay Positive and Keep Smiling😀".
1 comments
Looking Delish 🤤 dear, I am looking forward to prepare it with thz easy peasy steps. 💕
ReplyDelete